Roasted goat with greens and rice


Honeyed lamb in the carcass, with rich taste and aromas. Delicious, festive and traditional!


  • 1,800kg goat front broken
  • 1 matte myronia
  • 1 mat caucal ladders
  • 1 matte lapatha
  • ½ mat fennel, finely chopped
  • 2 leeks, finely chopped (the white part)
  • 1 bunch of chopped fresh onions
  • 5 cloves garlic cut
  • 1 large bunch of chopped dill
  • 400 g bonnet rice
  • Half a glass of white wine
  • Olive oil grelia
  • Salt Pepper


  1. Wash very well and wipe the meat with absorbent paper.
  2. Put the meat in a bowl and add grelia olive oil, oregano, salt, pepper, lemon and smear all over the meat (we can do this step from the day before)
  3. In a saucepan, saute the leeks with the onion and garlic. Deglaze with the wine and let the alcohol evaporate.
  4.  Then add the fennel and let them simmer for 10 minutes, then pour them into the pan and place the goat on top
  5. We add hot water, and close the lid of our pot or if we have a baking tray with greaseproof paper and aluminum foil on top, and put it to cook in a preheated oven at 200-220The Celsius, depending on our oven.
  6. Halfway through the cooking time, add the myronia, the scallions, the dill and the scallions. Close the pan and continue cooking. When our meat is almost done, add the rice and add hot water. (we count it 1 to 3)
  7. When our rice has absorbed almost all the water, we lower our oven to 180The degrees and remove the lid to color our food.

Good luck!!!!!

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